1. Food and Health
  2. Archive
  3. Volume 5, Issue 3
Year 2019, Volume 5 , Issue 3, Pages 197 - 204 2019-07-01

ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ
THE EFFECTS OF RAW MILK AND PASTEURIZED MILK CONSUMPTION ON PUBLIC HEALTH

Artun YIBAR [1] , Sefa Can Küçük [2]

Abstract

Süt insanın büyümesi, gelişmesi ve yaşamını devam ettirmesi için gerekli olan hemen hemen tüm besin öğelerini içermektedir. Süt ve süt ürünleri tüketiminin besleyici ve sağlığa faydalı etkilerine rağmen, çiğ süt halk sağlığı üzerinde ciddi riskler oluşturabilecek Salmonella, E. coli ve Listeria gibi tehlikeli mikroorganizmaları barındırabilir. Çiğ sütte bulunabilecek olası patojen mikroorganizmaları tahrip edebilmek ve sütün besin değerini koruyabilmek için uluslararası normlarda kabul gören ısıl işlemler uygulanmaktadır. Pastörizasyon, belirli bir süre boyunca çiğ sütü belirli bir sıcaklığa kadar ısıtmak suretiyle zararlı bakterileri öldüren bir işlemdir. Pastörizasyon güvenli, besin öğeleri bakımından zengin süt ve süt ürünleri üretmeye yardımcı olurken, bazı araştırmacılar pastörizasyon işleminin sütteki önemli besin öğelerini yok ettiğini, çiğ sütün astım ve alerjilerin azaltılması gibi terapötik özelliklere sahip olduğunu ve daha güvenli bir alternatif olduğunu iddia etmektedir. Bu derlemede, literatürler eşliğinde pastörizasyonun sütün besin kalitesi üzerine etkisi ve çiğ sütün iddia edilen potansiyel faydaları eleştirel olarak anlatılmıştır.

Milk contains almost all the necessary nutrients needed for the growth, development and survival of a person. Despite the beneficial effects of consumption of milk and dairy products on nutrition and health, raw milk can harbor dangerous microorganisms such as Salmonella, E. coli and Listeria, which can pose serious health risks. In order to destroy possible pathogenic microorganisms that may be found in raw milk and to protect nutritional value, heat treatments accepted in international norms are applied. Pasteurization is a process that destroys harmful bacteria by heating the raw milk to a certain Temperature for a certain period of time. While pasteurization helps provide safe, nutritious milk and cheese, some people claim that pasteurisation destroys important nutritional items in the milk, has the therapeutic properties of such as asthma and reduction of allergies, and is a safer alternative. In this review, in the conjunction with the literatüre, the effect of pasteurisation on the quality of milk nutrients and alleged potential benefits of raw milk are described as critical.

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Details

Primary Language tr
Subjects Food Science and Technology
Journal Section Review
Authors

Orcid: 0000-0001-9510-5734
Author: Artun YIBAR (Primary Author)
Institution: Uludağ Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi A.B.D., Görükle, Bursa
Country: Turkey

Orcid: 0000-0002-0919-5874
Author: Sefa Can Küçük
Institution: Uludağ Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi A.B.D., Görükle, Bursa
Country: Turkey
Dates

Application Date : September 12, 2018
Acceptance Date : December 4, 2018
Publication Date : July 1, 2019

Cite

Bibtex @review { jfhs459332, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2019}, volume = {5}, pages = {197 - 204}, doi = {10.3153/FH19021}, title = {ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ}, key = {cite}, author = {Yıbar, Artun and Küçük, Sefa Can} }
APA Yıbar, A , Küçük, S . (2019). ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ . Food and Health , 5 (3) , 197-204 . DOI: 10.3153/FH19021
MLA Yıbar, A , Küçük, S . "ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ" . Food and Health 5 (2019 ): 197-204 <https://jfhs.scientificwebjournals.com/en/pub/issue/42227/459332>
Chicago Yıbar, A , Küçük, S . "ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ". Food and Health 5 (2019 ): 197-204
RIS TY - JOUR T1 - ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ AU - Artun Yıbar , Sefa Can Küçük Y1 - 2019 PY - 2019 N1 - doi: 10.3153/FH19021 DO - 10.3153/FH19021 T2 - Food and Health JF - Journal JO - JOR SP - 197 EP - 204 VL - 5 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/FH19021 UR - https://doi.org/10.3153/FH19021 Y2 - 2018 ER -
EndNote %0 Food and Health ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ %A Artun Yıbar , Sefa Can Küçük %T ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ %D 2019 %J Food and Health %P -2602-2834 %V 5 %N 3 %R doi: 10.3153/FH19021 %U 10.3153/FH19021
ISNAD Yıbar, Artun , Küçük, Sefa Can . "ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ". Food and Health 5 / 3 (July 2019): 197-204 . https://doi.org/10.3153/FH19021
AMA Yıbar A , Küçük S . ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ. Food Health. 2019; 5(3): 197-204.
Vancouver Yıbar A , Küçük S . ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ. Food and Health. 2019; 5(3): 197-204.
IEEE A. Yıbar and S. Küçük , "ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ", Food and Health, vol. 5, no. 3, pp. 197-204, Jul. 2019, doi:10.3153/FH19021
Authors of the Article
Artun YIBAR [1]
Sefa Can Küçük [2]
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